Poppy Seed Sourdough Babka

This poppy seed sourdough babka brings together the gentle tang of sourdough with the rich embrace of a sweet poppy seed swirl. Inspired by classic Eastern European flavors and a long, slow fermentation, every bite comes loaded with layers of memory and comfort. The result is a soft, brioche-like crumb and a ribbon of fragrant filling that always disappears too quickly at my house.

I love making this babka over a cozy weekend Taking it out of the oven and slicing into those bold poppy seed waves never fails to impress at family brunches and holiday gatherings

Ingredients

• Sourdough starter: essential for natural leavening and distinctive tang Look for a lively mature starter with lots of bubbles
• Bread flour: provides structure and chew Use a high-protein flour for best results
• Sugar: adds sweetness and enhances browning Choose fine granulated for even mixing
• Egg: gives richness and color to the dough Use the freshest egg available for a vibrant yellow hue
• Milk: tenderizes the crumb and creates a soft texture Whole milk will create the richest dough
• Butter: transforms the dough into a soft brioche Cut it into small cubes and let it soften thoroughly before mixing
• Salt: balances sweetness and flavor Use fine sea salt for even distribution
• Poppy seeds: are the star of the filling Always select fresh ground seeds for the best aroma
• Honey: adds complexity and helps bind the filling Choose a floral variety if you can find it
• Rum: deepens flavor in the poppy seed filling not to be skipped for that authentic Eastern European note
• Cinnamon: infuses warmth and spice Opt for true Ceylon cinnamon if possible
• Egg wash: ensures a glossy golden crust Use a thoroughly beaten egg for even brushing

Step-by-Step Instructions

Make the Sweet Leaven:

In a medium jar or bowl thoroughly mix sourdough starter lukewarm water and sugar until the starter fully dissolves Stir in the bread flour with a spoon and knead briefly by hand if necessary until you have a smooth elastic dough Return the leaven to your container and cover lightly Let stand at a warm room temperature until doubled and bubbly with a fragrant slightly sweet aroma This can take around four hours

Make the Main Dough:

Add the active leaven egg sugar and milk to the bowl of a stand mixer fitted with a paddle attachment Mix until the ingredients come together and the leaven dissolves completely Switch to the dough hook Add bread flour and mix on low until incorporated The dough will look shaggy at first Cover and let rest for thirty minutes to fully hydrate the flour Meanwhile let your butter soften

Develop Dough Strength:

Sprinkle salt over the rested dough Mix for a few minutes on low with the dough hook Then add butter cubes one by one allowing each to blend in completely before the next Once all the butter is incorporated knead on medium speed for fifteen minutes The finished dough should pull away cleanly from the bowl and feel soft smooth and stretchy

First Rise:

Transfer the dough to a lightly greased bowl Cover tightly and let rise in a warm place until you see many small bubbles throughout the dough about four hours Refrigerate overnight for a slow second rise that develops deeper flavor and a silkier crumb

Make the Poppy Seed Filling:

The next morning melt the butter in a small pot on medium heat Add milk sugar honey cinnamon and rum and bring to a gentle boil Remove from heat and immediately stir in ground poppy seeds Cover and let the mixture swell for fifteen minutes cooling to room temperature This creates a tender spreadable filling

Roll the Dough Out:

On a floured work surface roll the cold dough into a large rectangle about thirty by fifty centimeters Spread the cooled poppy seed filling evenly over the surface leaving a small border around the edges Roll up tightly from one short end creating a compact log Position the seam side down for even slicing

Shape the Babka:

With a sharp knife slice the log lengthwise to expose the colorful swirls Keep the halves close Twist both halves together starting at the middle and winding around each other Lay the finished braid in a lined loaf pan tucking ends as needed

Second Rise:

Cover loosely with plastic Wrap and proof in a warm spot until risen above the rim of the pan and looking airy This may take four hours or longer depending on room temperature

Bake the Babka:

Preheat your oven to 180 degrees Celsius Brush the proofed dough generously with egg wash for deep color Bake for forty to fifty minutes until the loaf is golden and the center registers at least eighty-three degrees Celsius Let cool in the pan for ten minutes then lift out and cool to room temperature on a wire rack

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The poppy seed filling is absolutely my favorite part It is rich but not heavy and I always sneak a spoonful before spreading it Because my grandmother often made poppy seed breads at holidays this taste instantly brings me back to her kitchen covered in flour and warmth

Storage Tips

This babka stays soft for several days when wrapped in foil or stored in an airtight container at room temperature For longer keeping refrigerate and rewarm slices slightly in the oven or toaster Babka also freezes beautifully Slice before freezing for easy grab and go treats

Ingredient Substitutions

You can swap ground walnuts or almonds for some or all of the poppy seeds to create a nutty variation If you do not have rum try using orange juice or strong brewed tea for a touch of brightness and moisture

Serving Suggestions

Serve babka slightly warm with a generous pat of cultured butter or alongside a cup of coffee or tea It makes a luxurious breakfast or a special dessert with a little whipped cream During holidays I love gifting wrapped slices to friends and neighbors

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Cultural and Historical Notes

Poppy seed babka is rooted in Central and Eastern European baking traditions where sourdough loaves and sweet yeasted cakes are favorites for family gatherings and religious festivities The recipe honors those roots while adding a slowfermented twist for a more developed flavor and lasting freshness

Frequently Asked Questions About the Recipe

→ What type of flour is best for the dough?

Bread flour is recommended, as its higher protein content supports a light, structured crumb.

→ Why use a stiff, sweet leaven?

The sweet leaven boosts rise, imparts a delicate tang, and helps create a soft, tender interior.

→ How do you achieve the signature swirls?

Carefully roll out the dough, spread the poppy seed filling evenly, roll up tightly, then slice and twist the strands before baking.

→ Is an overnight cold proof necessary?

Yes, a cold proof in the fridge develops deeper flavor and a more tender, airy texture in the finished loaf.

→ Can the babka be made in advance?

Absolutely; the loaf keeps well for several days and tastes fresh if stored in an airtight container.

→ What can I substitute for rum in the filling?

Milk or orange juice can be used instead of rum to keep the poppy seed filling moist and flavorful.